Menu

What Is Our Catering Process

  1. Discovery Call: We’ll chat about your vision, guest count, style, budget and narrow down menu options.
  2. Custom Proposal: I’ll create a detailed proposal with menu selections, pricing, and service details.
  3. Tasting: Once you’ve chosen your favorites, we’ll schedule a tasting so you can sample your selections.
  4. Booking: When you’re ready to move forward, a 25% deposit secures your date, with your 2nd payment of 50% of total balance due 1 month out, and final payment due 2 days before your event.
Schedule a Call With Us Today

Menu Packages

Taco Bar

Taco bar – $24

Pick 2 proteins, 2 sides, served with chips, salsa, salsa verde, queso fresco, green onions, cilantro, soft flour tortillas, and soft corn tortillas

Taco Meat

  • Beef Barbacoa — Slow-braised beef seasoned with chipotle peppers in adobo, oregano, beef stock, apple cider vinegar, and warm spices.
  • Taco al Pastor — Grilled pork marinated with chipotle peppers in adobo, sliced and served with pineapple.
  • Mango Chili Lime Chicken — Grilled chicken thighs marinated in mango juice, lime, chili seasoning, and spices, served with fresh pineapple.
  • Kalua Pork — Slow-roasted pork seasoned with Hawaiian sea salt and smoke is tender and flavorful.
  • Chicken Tinga — Shredded chicken simmered in a smoky tomato-chipotle sauce with onions and spices.
  • Cilantro Shrimp Pesto — Sautéed shrimp tossed in a bright cilantro pesto with garlic, citrus, and olive oil.
  • Fajita Vegetables (Vegan) — Seasoned mushroom, bell peppers, onions, Jalapenos,

 

Sides
Mexican rice, cilantro rice, refried beans, charro beans, black beans

BBQ Bar

BBQ Bar – $29

2 Entrees, 3 sides

Entrees
Brisket
Pulled Pork
Pork Burnt Ends
BBQ Chicken Thighs
BBQ Tofu Pulled Pork (Vegan)

Sides
Southern potato salad, baked beans, coleslaw, baked potatoes, smoked gouda mac, pasta salad, watermelon mint salad, and garden salad.

Hawaiian Bar

Hawaiian Bar – $20

Kalua Pork
Honolulu Chicken
Pasta salad, Hawaiian vegetables, cilantro pineapple rice, Hawaiian sweet rolls.

Hors D’oeuvres — Cold

All items are priced 1 serving per guest.

  • Hummus — Choice of roasted garlic or red pepper, served with pita bread and lavash crackers.
  • Brie Tartlets — Tiny tartlet shells stuffed with brie cheese and fruit topping. Ask for details—many variations available.
  • Bruschetta — Heirloom tomatoes, red onions, basil, and garlic served on crostini with a balsamic glaze.
  • Bacon-Wrapped Dates — Pitted dates stuffed with herb goat cheese, wrapped in bacon, and finished with a balsamic glaze.
  • Caprese Skewers — Fresh heirloom cherry tomatoes, mozzarella pearls, and basil on a wooden skewer, finished with balsamic glaze.
  • Deviled Eggs — Classic deviled eggs filled with seasoned yolks, mayo, chives, horseradish, and a touch of Tabasco.
  • Cantaloupe & Prosciutto Skewers — Fresh cantaloupe paired with thinly sliced prosciutto, served on a skewer and finished with balsamic glaze.
  • Steak Crostinis — Grilled ribeye cooked to medium rare, served on toasted baguette with creamy horseradish and fresh arugula.
  • Stuffed Grape Leaves — Tender grape leaves filled with seasoned rice, herbs, and citrus.
  • White Bean Dip — Creamy white bean dip blended with garlic, olive oil, and herbs, served with crostini.
  • Tofu, Tomato & Zucchini Skewers — Marinated tofu paired with cherry tomatoes and zucchini, grilled and finished with fresh herbs.
  • Antipasto Skewer — A refreshing skewer of Italian-flavored marinated artichoke, sun-dried tomato, mozzarella cheese, and Kalamata olive

Hors D’oeuvres — Hot

All items are priced 1 serving per guest.

  • Bourbon Glazed Meatballs — House-made meatballs tossed in our signature bourbon glaze with hints of soy, brown sugar, and orange zest.
  • Miniature Crab Cakes — Mini crab cakes seasoned with fresh herbs and spices, bell peppers, and red onions, served with a creole sauce.
  • Stuffed Mushrooms — Baby portabella mushrooms stuffed with cream cheese, thyme, breadcrumbs, mushroom stems, parmesan cheese, salt, and pepper.
  • Lamb Lollipops — French-trimmed rack of lamb, marinated in parsley, mint, cilantro, garlic, chile seeds, lemon juice, soy, honey, and red wine vinegar.
  • Mini Beef Wellington — Juicy chunks of beef tenderloin combined with a red wine mushroom duxelles, hand-folded in flaky puff pastry dough.
  • Candied Apple Pork Belly — Decadent applewood smoked pork belly paired with Fuji apples in a rich brown sugar cinnamon glaze.
  • Spanakopita — A delicious combination of spinach, zesty feta cheese, herbs and spices in a hand-formed phyllo triangle.
  • Fiery Peach BBQ Brisket — Beef brisket drenched in a sweet & tangy peach BBQ sauce, wrapped in applewood-smoked bacon & topped with a fiery pickled jalapeño.
  • Bacon-Wrapped Shrimp with Bang-Bang Sauce — Succulent marinated shrimp, wrapped in smoked bacon

Charcuterie Board

Charcuterie Board 

Sampling of cured meats, domestic and imported fine cheeses, seasonal fruits, lavash crackers, peppers, marinated olives, and jams.

Salads

  • Caesar Salad — Crisp romaine lettuce tossed with pecorino romano, toasted croutons, roasted peppers, and classic Caesar dressing.
  • Spinach Salad — Fresh baby spinach tossed with red onions, strawberries, oranges, toasted almonds, goat cheese, and raspberry vinaigrette.
  • Garden Salad — Mixed greens with cherry tomatoes, cucumbers, carrots, and red onion, served with your choice of dressing.
  • Apple Crisp Harvest Salad — Mixed greens topped with crisp apples, dried cranberries, candied pecans, crumbled goat cheese, and a maple apple cider vinaigrette.
  • Grilled Peach Burrata Salad — Grilled peaches paired with creamy burrata, fresh basil, arugula, and a balsamic reduction finished with olive oil and cracked black pepper.

Sides

  • Roasted Garlic Mashed Potatoes — Yukon gold potatoes blended with butter, heavy cream, roasted garlic, salt, and white pepper.
  • Green Beans — Fresh green beans sautéed with bacon and onions, deglazed with white wine, and finished with lemon zest.
  • Garlic Green Beans — Fresh green beans sautéed in olive oil, salt, pepper, and minced garlic.
  • Lemon Vinaigrette Green Beans — Fresh green beans tossed in a zesty lemon vinaigrette
  • Glazed Carrots — Baby carrots are slow-cooked and finished with brown sugar, butter, and fresh rosemary.
  • Smoked Gouda Mac & Cheese — Cavatappi pasta tossed in a creamy smoked Gouda and sharp cheddar cheese sauce.
  • Roasted Root Vegetables — Seasonal vegetables roasted until caramelized with olive oil and herbs.
  • Broccolini with Mushroom Ketchup & Nori — Roasted broccolini served over savory mushroom ketchup and finished with nori sprinkles.
  • Rice Pilaf — Rice and orzo blended with fresh herbs and simmered in vegetable stock.
  • Cauliflower Purée — Silky-smooth cauliflower purée finished with cream, butter, and a touch of garlic.
  • Gratin Potatoes — Thin-sliced potatoes baked in a creamy herb sauce and finished golden brown.

Available as classic Yukon gold or sweet potato gratin.

Desserts

  • Red Velvet Cupcakes — Moist red velvet cupcakes topped with a smooth cream cheese frosting.
  • Cheesecakes — Classic creamy cheesecakes with rotating flavors and seasonal variations. Ask your Event Coordinator about available menu options.
  • Triple Chocolate Mousse Cake — Layers of rich chocolate cake, milk chocolate mousse, and dark chocolate mousse, finished with a glossy chocolate ganache.
  • Churros — Warm cinnamon-sugar churros served crisp on the outside and tender inside.
  • Chocolate Covered Strawberries — Fresh strawberries dipped in rich chocolate and finished with decorative drizzle.
  • Apple Pie Tartlets — Buttery tart shells filled with spiced apple filling and baked until golden.
  • Mini Cinnamon Pecan Pies — Individual pecan pies infused with warm cinnamon and brown sugar.
  • Deconstructed Strawberry Shortcakes — Layers of vanilla cake, fresh strawberries, and lightly sweetened whipped cream served deconstructed for a modern presentation.
  • Deconstructed Lemon Parfaits — Bright lemon curd layered with vanilla crumble and whipped cream for a light, refreshing finish.
  • Vanilla Bean Panna Cotta — Silky vanilla bean panna cotta served with seasonal accompaniments.

FAQs

Rentals and staffing costs vary depending upon your menu selection, style of service, and needs. Our team will help to provide you with a detailed estimate for your event when you connect.

A 20% service fee is charged to cover the administrative, coordination, and operational services related to your event. Gratuity is not added to your order, as we leave it to client’s discretion. Should you wish to distribute tips post-event, please contact us to make arrangements.

We guarantee one of each appetizer per person and always bring extra backup, just in case anyone takes a second helping.

A typical cocktail hour is 45min-1.5hours.

All staff receive travel time, for events outside our standard service area within Kansas City. Any events outside of our parameters may be subject to a staffing minimum of 6hrs. Contact us to ensure your location is within our service boundaries.

A final planning meeting is typically scheduled 30 days in advance to cover guest count, itinerary, seating plan, and final review of details. We’ll get a close guest count, with final numbers due 14 days prior to event.

We require a 25% deposit and signed contract to confirm your booking with us. As soon as you decide to move forward with Culinary Creations, please let us know. We can only take on so many events per day/weekend, so the sooner you make a decision, the better!

We accommodate dietary restrictions with the utmost care, as we believe all guests should have an enjoyable dining experience. All of our dishes are scratch-made and can include options for vegan, vegetarian, gluten free, dairy free, Kosher-style and halal. Allergies can be accommodated with advance notice. We will do our best to avoid cross contamination, but cannot guarantee it.

We understand that traditional foods, cultural foods, and family recipes can be a very special and meaningful part of your day. Please discuss your vision with our team and we’ll do our best to accommodate your request!

Absolutely! Please inquire about our kids menu for guests until 12 years of age.

Absolutely! We’re happy to make changes to existing menus or create something from scratch that takes into consideration your unique preferences, theme or background.

We accept all major credit cards, company checks, and ACH. Contact us for more info regarding payment terms.

OUR CATERING Menu CAN BE CUSTOMIZED to fit your needs & budget.

We are committed to making your special day completely stress free.

For Questions Or Bookings:

Call: (816) 787-8636
Email: sales@culinarycreationskc.com

2022 The Knot - Best of Weddings Award

2021 Nominated Best Caterer Pitch Magazine

2020 Nominated Best Caterer Pitch Magazine

2019 Hispanic Chamber of Commerce Taco Battle Winner

Give us a call to plan your next event with Chef Eric.

We offer catering and special event options for the greater Kansas City area!

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